as i get older, i have come to realize how valuable time is, and especially your free time. it gets harder and harder to schedule girls nights, couples dinners, or group outings because everyone has so much going on in their lives. so when we can take advantage of a weekend and get to see friends we don't get to see so often, life is good.
we spent friday and saturday nights out so i was off the hook on cooking. sunday, i opted to make a recipe i recently pinned on pinterest. thinking it was going to get cold sunday night and possibly snow (which it didn't at all) i broke out the crock pot for what might be the last batch of chili/soup this year.
this chicken enchilada soup is good, as is it isn't as spicy as i had hoped so i plan on kicking it up a notch next time but it was definitely tasty and worth sharing. i was even able to stock up the freezer so i will have plenty more to enjoy for whatever is left of winter. enjoy!
Chicken Enchilada Soup.
Serves: 8-10 hungry adults.
4 cups chicken stock
3 skinless, chicken breasts
2 teaspoon ground cumin
2 teaspoon ancho chili powder
1/2 teaspoon cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
1 15 oz can dark red kidney beans, rinsed and drained
2 cans mexican corn
1/2 cup tomato paste
1. In a large crock pot, add chicken stock, chicken breasts, cumin, chili powder, cayenne pepper, tomatoes, jalapenos, bell pepper, onion, garlic, beans, corn, and tomato paste and stir to incorporate.
2. Set crock pot for 4 hours on high, or if leaving for the day on low for 8 hours.
3. If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, cheese and cilantro if desired.
*recipe adapted from homemade by holman